Raw fish

 "Kachu" is a fermented bamboo shoot commonly used in certain Northeastern Indian cuisines, like in Manipur, Nagaland, and Mizoram. Cooking fish with kachu is a popular way to add a distinct flavor and tang to the dish. Here’s a simple recipe for Fish with Kachu:

Ingredients:

500 grams fresh fish (like Rohu, Catla, or any local freshwater fish)

1 cup kachu (fermented bamboo shoot)

2-3 green chilies, slit

1 medium onion, finely sliced

1 tablespoon ginger-garlic paste

Salt to taste

1/2 teaspoon turmeric powder

Fresh coriander leaves for garnish (optional)

2-3 tablespoons mustard oil (or vegetable oil)

Instructions:

1. Prepare the Fish: Clean and cut the fish into pieces. Rub a little salt and turmeric on the fish pieces and set aside for a few minutes.

2. Fry the Fish: Heat mustard oil in a pan. Once it’s hot, fry the fish pieces until golden brown on both sides. Remove from the pan and set aside.

3. Cook the Kachu: In the same oil, add the sliced onions and green chilies. Sauté until the onions are translucent. Add the ginger-garlic paste and cook until the raw smell disappears.

4. Add Kachu and Spices: Add the kachu to the pan and mix well. Cook for about 5 minutes, stirring occasionally. Adjust salt and add turmeric.

5. Combine with Fish: Gently place the fried fish pieces into the pan with the kachu. Add a little water if you want a bit of gravy. Cover and simmer for about 10 minutes, allowing the fish to absorb the flavors.

6. Garnish and Serve: Garnish with fresh coriander leaves if desired and serve hot with steamed rice.

This dish brings out the earthy flavor of kachu, which pairs well with the rich taste of fish. Enjoy!